Classic Frozen Margarita Recipe (2024)

FAQs

What does a frozen margarita contain? ›

The ratio is easy to remember: 1 part simple syrup: 2 parts triple sec: 4 parts tequila: 4 parts lime juice. Cover with twice the amount of ice, and you're ready to get blending.

We'll just tell you upfront: The secret to a tasty margarita is freshly squeezed lime juice (not the bottled stuff) and—here's the real secret—a splash of fresh OJ. That's right. Fresh-squeezed juice from an actual orange (not an orange-flavored liqueur) will produce a cleaner-tasting, more refreshing margarita.

It's harder to gauge alcohol dilution in margaritas on the rocks due to ice cube variation. Larger ice cubes take longer to melt, providing a slower dilution process. On the other hand, frozen margaritas provide a more consistent dilution process, since blended or shaved ice is more consistent in size.

For frozen margaritas, I add at least a full ounce of simple syrup. While this brings balance to the drink, there's an extra benefit. Sugar lowers the freezing point of the mixture more than alcohol alone, giving your drink a smoother texture. With my trusty Vitamix, it comes out as smooth as silk.

If you don't have triple sec handy, you can substitute with another good-quality orange liqueur like Grand Marnier or Cointreau. For a non-alcoholic substitute you can add fresh orange juice, or agave nectar/simple syrup, to add a touch of sweetness.

How does the alcohol content of a Frozen Margarita compare to other popular co*cktails? The Frozen Margarita has an alcohol content of 28.57%, which is relatively high compared to many other popular co*cktails. For example, a classic Mojito or a Moscow Mule typically has an alcohol content around 10-15%.

The "Original Margarita" recipe, as given by Cointreau on their website, has slightly more of their own sweet liqueur: 1 part white tequila, 1⁄2 part Cointreau, and 1⁄2 part fresh squeezed lime juice.

In a co*cktail shaker, combine tequila, Cointreau, and lime juice. Fill with ice and shake until thoroughly chilled, about 15 seconds (the bottom of a metal shaker should frost over). Fill glasses with fresh ice and strain margarita into both glasses. Garnish with lime wheels and serve.

Traditionally, orange has always been a classic pairing for any agave-based spirit, providing a sweeter complement without overpowering the notes of the agave. In Margaritas, the inclusion of triple sec provides a luscious, warm citric note that counterbalances the lime juice's high acidity.

"You should usually do tequila blanco for margaritas to make the taste smoother," said Sarah Ceniceros, Delish's senior designer.

Why are frozen margaritas better? ›

Frozen Margaritas Have More Texture

These tiny beads of ice don't just make your drink as cold as possible, they also add a nice bit of texture that many drinks lack. This lets you drink it slowly through a straw or quickly from the rim of the glass.

The classic margarita calls for Cointreau (plus good silver tequila and fresh lime juice). Because its flavor is uncomplicated by spice notes, Cointreau is very adaptable in blending, and shakes up beautifully with clear spirits as well as with brandies, and darker, aged liquors.

Why are my frozen margaritas watery? Over-blending your drink can turn your margarita into juice.

“If you don't add enough sugar to a frozen co*cktail it can end up watery,” says Jessica Stewart, bar manager at San Diego's Fort Oak. With a thicker consistency than simple syrup, agave nectar ensures this won't happen and also helps balance the overall profile of the drink.

The mix won't freeze, since there's so much alcohol and sugar in it, but it will drop way down in temperature: Ours clocked in at 5°F (-15°C) after an overnight rest.

The main difference is the alcohol in each co*cktail. Margaritas are made with tequila and sweetened with triple sec, while daiquiris are made with white rum and simple syrup for sweetener. Their common ingredients are lime juice, lots of ice and sometimes fruit juices.

Frozen margaritas at restaurants are often served in massive quantities, especially when they are having a drink special; a 32-ounce “jumbo” marg can weigh in at around 600 calories, while a margarita of the same size on the rocks can be almost twice that amount!

In a co*cktail shaker, combine tequila, Cointreau, and lime juice. Fill with ice and shake until thoroughly chilled, about 15 seconds (the bottom of a metal shaker should frost over). Fill glasses with fresh ice and strain margarita into both glasses. Garnish with lime wheels and serve.